Taco Pockets Recipe

Taco Pocket topped with shredded lettuce, sour cream, and salsa on a white plate.

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These Taco Pockets are made with seasoned ground beef, creamy refried beans, a blend of cream cheese and sour cream, and plenty of melty cheddar cheese.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 669kcal

Author: Judy Wilson

Ingredients

1 pound ground beef
1 packet taco seasoning
4 ounce block of cream cheese
¼ cup sour cream
2 cups shredded cheddar cheese
1 can refried beans
4 10" tortillas

Instructions

Preheat oven to 350 degrees and prepare a shallow roasting pan or cookie sheet with non-stick spray.
Heat a medium-size saucepan on medium heat. When hot, add ground beef and brown in the pan. When ground beef is cooked through, drain off any excess fat. Return to heat and turn it down to low.
Add taco seasoning and a 1/2 cup of water to loosen. Cook ground beef with seasoning until the meat absorbs most of the water. Remove from heat.
In a small bowl, add cream cheese and sour cream. Blend together until smooth.
Add refried beans to a bowl and mix with a little water so they are easier to spread.
Warm tortillas slightly so they are easy to fold after assembly.
In the center of the tortilla spread refried beans, leaving about 3” of the edge of the tortilla without filling. Add cream cheese, then ground beef, top with cheddar cheese.
Fold the tortilla into a pocket by folding the upper and lower edges over and then the side edges across.
Place the Taco pocket, folded side down, on the spayed pan. Brush tops with butter. Place in the oven for 15 minutes. Prepare toppings of choice.
If the tops are toasted less than you like, you can broil them for 40 to 60 seconds to toast them. Top with your choice of toppings. Enjoy!

Notes

To store leftover Taco Pockets, let them cool completely to room temperature, then place them in an airtight container or zip-top bag in the refrigerator for up to 3 days.

Nutrition